Paleo Sandwich Bread
This Paleo bread has a wonderful texture and holds together beautifully! It is grain, dairy, egg, and soy free - but you won't miss it!
Servings: 12 slices
Calories: 144kcal
Ingredients
- 1/4 Cup Chia seeds
- 1 Cup Water
- 2 tsp Apple cider vinegar
- 1 1/2 Cups Almond milk, divided
- 1/4 Cup Olive or coconut oil
- 1/4 Cup Roasted pepitas (pumpkin seeds)
- 1/2 Cup Almond flour
- 1/2 Cup Buckwheat flour (ground buckwheat groats)
- 1/2 Cup Cassava flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
Instructions
- Preheat oven to 350 degrees.
- Prepare bread pan. I like to line mine with parchment paper so it's easy to lift the bread out once done. Spray the exposed parts of the pan with cooking spray so it doesn't stick and comes out easily.
- Combine chia seeds and water and let sit for 10 minutes to thicken. It will form a gel and replace your egg.
- Combine ACV and 1/2 cup almond milk. This creates a dairy free buttermilk.
- In a food processor, combine the remaining milk, olive oil, pumpkin seeds, almond flour, and buckwheat flour. Pulse until well combined.
- Transfer into large bowl and mix in the chia egg, followed by the cassava flour. Dough should be sticky, not wet. Continue adding additional cassava flour, 1 tablespoon at a time, until dough is sticky.
- Transfer dough into bread pan. I like to spray the top of mine with a little bit of olive oil spray and sprinkle with rosemary for a bit of extra flavor.
- Bake for about 1 hour 10 minutes, until top is browning and firm. Allow to cool for 30 minutes before slicing. Enjoy!